Best Pasta With Chicken In A Light White Wine And Fresh Herb Sauce Recipes

LEA & PERRINS CHICKEN IN WHITE WINE HERB SAUCE

Lea & Perrins Chicken in White Wine Herb Sauce image

Make and share this Lea & Perrins Chicken in White Wine Herb Sauce recipe from Food.com.

Provided by Shawn C

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 1/2 lbs chicken, cut up
salt and pepper, to taste
1 lb baby carrots, peeled
1/2 cup red onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 lb mushroom, sliced
3/4 cup lea and perrins chicken marinade
1/4 cup yogurt or 1/4 cup light cream

Steps:

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.
Add vegetables and turn to glaze.
Drain excess fat.
Pour chicken marinade (aka. white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.
Stir in yogurt or cream and warm through.

Nutrition Facts : Calories 527.2, Fat 34, SaturatedFat 8.8, Cholesterol 131.4, Sodium 224.1, Carbohydrate 19, Fiber 4.6, Sugar 10.8, Protein 37.6

CHICKEN WITH WHITE WINE & FRESH HERB SAUCE

Chicken With White Wine & Fresh Herb Sauce image

This a wonderful classical French dish, with a simple delicious butter sauce flavoured with fresh herbs and made from the reduced wine cooking liquid. Tips: Use any of the following chopped fresh herbs and herb mixtures; 3 Tbsp. basil or parsley, 3 Tbsp. parsley and 2 tsp. tarragon, oregano, rosemary, thyme, or marjoram; 1 Tbsp. each parsley, chives & chervil and 2 tsp. tarragon. If fresh hers are unavailable, use one-third of the amount dried herbs instead.

Provided by Scandigirl

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs chicken pieces (with skin)
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons olive oil
1 cup white wine
1 garlic clove, minced
1/4 cup butter, cut into pieces

Steps:

Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over; about 8 minutes. Drain fat from pan.
Add wine; cover; and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup. Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs of choice. Pour over chicken.

Nutrition Facts : Calories 434.2, Fat 33.9, SaturatedFat 12.7, Cholesterol 108.1, Sodium 230.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 19.5

PASTA WITH CHICKEN IN A LIGHT WHITE WINE AND FRESH HERB SAUCE

Pasta With Chicken in a Light White Wine and Fresh Herb Sauce image

This is a fresh, light meal that is great for the warmer times of year. The sauce is not thick or heavy but coats the pasta for an even flavour. The choice of herbs here is merely what I have found to work well but please adjust to your family's tastes! The herbs should be fresh though- dried herbs will not give the same result. The fresh basil really brings out the flavours in this dish. UPDATE: In light of a review, I have tried this dish again and increased the liquid ingredients in the recipe to provide more sauce. It is important in this recipe to include the stock cube as there is something in it that thickens the sauce. If you must leave it out, add an alternative thickening agent.

Provided by Shuzbud

Categories Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 red onion, peeled and cut into wedges
2 cups dry pasta (or equivalent of fresh pasta)
2 garlic cloves, crushed
2 chicken breasts, diced
2 cups dry white wine
1 tablespoon fresh rosemary, chopped
10 -12 leaves fresh basil, chopped
1 cup mascarpone cheese
1 chicken stock cube

Steps:

Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
Heat the sauce through gently for a few minutes but do not boil.
Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
Serve immediately.

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